Sökning: "Vegan food substitutes"
Hittade 5 uppsatser innehållade orden Vegan food substitutes.
1. Overcoming Liability of Foreignness within the Vegan Food Industry
Kandidat-uppsats, Göteborgs universitet/Företagsekonomiska institutionenSammanfattning : The world has become more global due to technological changes and industrialization. Thus, the food industry that used to be local has moved towards globalization as well. However, the industry is still strongly influenced by local preferences which makes the internationalization for companies within the food sector difficult. LÄS MER
2. Why do companies produce vegan and vegetarian products imitated with real meat products? : Exploring a virgin topic on the Swedish market
Kandidat-uppsats, Högskolan i Jönköping/Internationella HandelshögskolanSammanfattning : With the support of four vegetarian and vegan companies established on the Swedish market, Astrid och Aporna, Ekko Gourmet, Tzay and Quorn, the objective of this study is to understand why companies produce vegan and vegetarian products imitated with real meat products as well as how these companies market these products. The data was collected through interviews with suitable representatives from respective company. LÄS MER
3. Development of Tempeh on Swedish Legumes
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The emerging market for meat substitutes has largely been filled with different types of soy products. Although soy usually has a lower environmental impact than meat, soy is not entirely unproblematic. Deforestation and global transportations are two negative effects of the increasing production of soybeans. LÄS MER
4. Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The following work investigates the possibility of improving the structure of methylcellulose-containing vegan meat substitutes in terms of susceptibility to physical stress during handling at refrigerator and room temperatures. Attempts to combine the hot-setting gelling agent methylcellulose with another cold-setting hydrocolloid or starch were performed in order to create a structure that is rigid and manageable at refrigerator temperatures as well as when heated for consumption. LÄS MER
5. Utbudet av vegetariska och veganska livsmedelsprodukter på den svenska marknaden : vilka produkter finns och hur är de berikade?
Kandidat-uppsats, SLU/Dept. of Food ScienceSammanfattning : This study has been done in order to map the supply of vegetarian and vegan food products in Sweden for business clients and consumers. A total of 665 food stuffs were found and classified into six categories. LÄS MER